Crispy parmesan salmon cakes
A can of salmon, an egg and parmesan turn into golden cakes that are crisp outside and tender in the middle.
- 30 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $5.79 a serving
- 540 calories
- Good the next day
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 2 servings.
- 1 can canned salmon, 14.75 oz
- 1 large egg
- ½ cup grated parmesan
- 2 tbsp butter
- ½ lemon, cut into wedges (optional)
From your pantry
- ¼ tsp black pepper
Each serving has about 540 calories, 52 g protein, 4 g carbs and 34 g fat, and costs about $5.79 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No canned salmon? Canned tuna works.
- No grated parmesan? Parmesan wedge works.
- No butter? Ghee works.
- No lemons? Limes work.
Steps
Tap an underlined word for a quick explanation.
the salmon, tip it into a bowl, and pick out the skin and any big bones. The small soft bones can stay and get mashed in.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Dolly’s tip: The soft bones are safe to eat, and you won’t notice them once they’re mashed.Add the egg, parmesan and pepper and mash everything together with a fork until it holds together when you squeeze a handful.
Shape into 4 patties about ¾ inch thick, pressing firmly, and chill them on a plate for 10 minutes.
Timer: 10 min
Dolly’s tip: Chilling is what keeps them from falling apart in the pan. Don’t skip it.the butter in a large nonstick over medium heat until it foams.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heat
Add the patties and cook without moving for 4 minutes, until deep underneath.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium heatTimer: 4 min
Flip them gently with a thin spatula and cook 3 to 4 minutes more, until and hot all the way through.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium heatTimer: 3 min 30 sec
Dolly’s tip: Slide the spatula under fast and flat, then turn it over in one confident move.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Serve hot, with lemon wedges for squeezing if you like.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
